Quiche Lorraine with Smoked Lardons and Cream

What you need

• 200 g (1 2/3 cups) plain flour, plus extra for rolling
• 1/2 tsp fine salt
• 100 g (7 tbsp) cold unsalted butter, cubed
• 1 egg yolk
• 3 tbsp cold water, approximately
• 200 g (7 oz) smoked lardons, or thick-cut smoked bacon cut into strips
• 4 large eggs
• 200 ml (3/4 cup) crème fraîche, or heavy cream
• 200 ml (3/4 cup) whole milk
• 1 pinch ground nutmeg
• 1/4 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Mix the flour and salt in a bowl, then rub in the butter with your fingertips until the mixture looks like coarse crumbs.

2. 2

   Beat the yolk with the cold water, add it to the bowl and bring the dough together with a fork, adding a few more drops of water only if it stays dry. Flatten into a disc, wrap and chill for 30 min.

3. 3

   Roll the dough on a floured surface to about 3 mm thick and line a 23 cm (9 in) tart tin about 3 cm deep. Prick the base with a fork and chill for 15 min.

4. 4

   Heat the oven to 200 °C (400 °F).

5. 5

   Line the dough with baking paper, fill with pie weights and bake for 15 min. Remove the paper and weights and bake until the base looks dry and pale gold, 5-8 min.

6. 6

   Lower the oven to 180 °C (350 °F).

7. 7

   Cook the lardons in a dry frying pan over medium heat until the fat runs and they turn lightly golden, about 5 min. Drain them on paper towel.

8. 8

   Whisk the eggs with the crème fraîche and milk until smooth. Season with the nutmeg and pepper; the lardons bring enough salt.

9. 9

   Scatter the lardons over the baked tart shell and pour the custard over them.

10. 10

    Bake until the filling is puffed and golden and the centre barely trembles when the tin is shaken, 30-35 min.

11. 11

    Let the quiche rest in the tin for 10-15 min before cutting. Serve warm or at room temperature.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.